Seasoned Hiker: Tofu Scramble, Potato, Sausage and Veggie Skillet

Soooo gooooooood

Flavor: 9/10 (I think hash browns would be even better than potato cubes)

Ease at home: 4/10

Ease at camp: 4/10 (depends on your stove/cook system)
Heat level: 2/10

Times made: 1

In my opinion, the best thing I made all week on the Evolution Loops was easily the tofu scramble. Easily! It can even be improved further. I'm really excited to make this again.

I used the same technique with the tofu scramble as I did with eggs- combining the tofu with cooked polenta to facilitate rehydration. I'd read a lot about how dried tofu comes back like little hard pebbles, or worse, nasty rubbery bits of tire, so I was going into this with an open mind and fingers crossed.

Turns out, the polenta method is even better with tofu than it is with eggs. The flavor of the tofu scramble mix is still strong enough to not get lost, and the texture is soft and eggy. This is the kind of stuff I'd make for every trip. If I had time, I think I'd make this every morning.

Recipe (2 servings):

In a freezer bag:

1.5c freeze dried potato cubes or 1c dehydrated hash browns
3 Morningstar Farms breakfast sausages, chopped to small dice, dehydrated

In the main bag:

1/4c frozen spinach, squeezed to drain, chopped up and dehydrated
1/2 c diced tomato, dehydrated
1/2 c diced yellow onion, dehydrated
1/2 c diced bell pepper, dehydrated
1/2 c diced mushroom, dehydrated
1/3 recipe polenta tofu scramble (recipe below)

Polenta Tofu Scramble

1. Preheat the oven to 350. Blend on high speed until smooth:

14 oz firm tofu
1.5 c plain cooked polenta
1/2 t bittersweet paprika
1 packet Fantastic Foods Tofu Scramble mix
~1/2 c water- enough to blend to a puree
Salt and pepper to taste

2. Line a casserole dish with parchment paper or spray with cooking oil. Pour in the tofu (it should be like a very thick batter, or thin mashed potatoes). Cook for 20 minutes and stir with a whisk, breaking it up into scrambled pieces. Continue cooking and repeat stirring as needed until the tofu is a little firmer, more like typical tofu scramble texture. Break into small scramble pieces and dehydrate until hard.

Veggies and tofu mixed together

Potato cubes, sausage bits, and ketchup packets

At Camp:

Boil ~3 cups water. In the meantime, get the potato bag out and prepare a cozy for it to rehydrate in. Once boiling, pour 1.5 cups water into the potatoes, seal, and wrap in the cozy.
Leave the remaining water in the pot and add the scramble mixture. Return to a boil then remove from heat, cover, and leave in a cozy for 15-20 minutes or so.
In the meantime, the potatoes only need about 10 minutes. Once they are ready, Pour the lot into a hot pan with plenty of oil. Fry them up until golden brown.
The potatoes will be golden at about the time the scramble is ready to eat. Drain any excess liquid, and add the scramble to the pan. Mix them together, add hot sauce or ketchup, and serve!